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Saturday, January 10, 2009

Chickpea & Tomato Pasta Casserole

I made this up as I went along, and I'm not convinced I've got all of the ingredients, so play with the amounts and types of herbs and spices and season to taste!


1 ~400g tin tomatoes (I used whole peeled Roma tomatoes because that's what I had, but diced or crushed would be fine too)
1 ~400g tin chickpeas (I threw the tinning juice in along with the chickpeas - if you don't add the liquid, double the amount of stock)
About 1 cup (250mL) chicken stock (broth)
1 medium brown onion, thinly sliced
About 1/2 cup port, sherry or red wine
About 2 teaspoons each of dried garlic powder and mixed herbs
About 1 teaspoon each of mixed spice, cinnamon and nutmeg
About 1 teaspoon fresh thyme
About 1 teaspoon fresh mint
About 1 teaspoon fresh oregano
About 2 teaspoons fresh rosemary
Several drops of red Tabasco sauce
Salt and pepper to taste

About 2 cups wholemeal pasta (I used penne, but anything medium-sized would work)


1. Preheat oven to 180 C

2. Put everything except the pasta in a covered ovenproof casserole dish. Stir thoroughly.

3. Cook for one hour at 180 C.

4. Remove from oven, stir thoroughly, add pasta, return to oven.

5. Cook for a further 45 mins. The pasta will soak up most of the liquid.

6. This will be VERY hot, so let it sit in the serving bowls for 5-10 minutes before you try eating it, or like me you'll have a very sore mouth the next day :D This is great just on its own, or you can put some sour cream or whole egg mayonnaise on the side to add a creamy texture.

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